The annual IFSA (Irish Foodservice Suppliers Alliance) conference takes place at the Mullingar Park Hotel on Tuesday, 31st of March,
This year’s theme is entitled “Table to Tech – the Future of Foodservice” and the conference promises to “unite foodservice professionals, innovators and marketing experts under the theme ‘The Future of Foodservice’.”
From Kitchen to Code: How Technology Is Reshaping Foodservice
The conference will be looking at future trends and elements that may affect the sector, such as AI, as well as devoting plenty of time to the role and evolution of sustainability in the industry.
Both of the keynote speakers at the event are British based. One is Doug McMaster of the Silo Restaurant in London – an eatery with the claim of being the world’s first zero-waste restaurant and which is now closing its doors and morphing into ‘Silo World Tour’; a series of collaborations and pop-ups to bring the zero-waste restauration revolution to the world.
The second is Simon Stenning, a strategic advisor and futurist and founder of futurefoodservice.com.
Market Realities and Future Trends: What Lies Ahead for UK and Irish Operators
Simon aims to provide a clear and concise picture of the drivers of change in the UK foodservice market over the next 5 years, identifying the key themes that apply both to the UK and Ireland.
“The UK Pub market has still not returned to pre-Covid levels of revenues, despite of, or perhaps as a result of, the last 3 years of inflationary price rises,” says Simon.
“There is, however a misconception (fuelled by misleading media reports) of the decimation of the UK Pub sector; the reality is that there 42,800 Pubs and Bars in the UK at the end of 2025, keeping it as the largest sector in outlet terms, and in revenue terms.”
It’s an example of the kind of insight he provides and one that’s very relevant to the Irish market.
Right now, he says, he is helping the foodservice industry understand “the reasons why the future is going to be different; plus an understanding of how the market will develop in line with changing consumer behaviour.”
Data, AI and the New Competitive Edge in Hospitality
One of the more interesting panellists to look out for will be Chris Donnelly, Chief Information Officer of BWG Foods UC. A man firmly focused on staying ahead of the technological curve in the foodservice sector, the main point that he hopes delegates will walk away with is that “data is now a competitive edge – an asset, not an overhead… Frictionless, frictionless, frictionless! Make it easy. Suit your customers, or guess what? Your customers will suit themselves.”
He points out that the rate of digital ordering in foodservice in Ireland is among the highest in the world. At 80%, it’s far ahead of what it is in the US.
Asked what common myths he would set out to challenge, they revolve around a lack of knowledge of the role of Artificial Intelligence in the industry:
“I have a Michelin-starred restaurant, so technology and AI don’t apply to me,” he cites as a common claim put to him. “But AI-created personal digital assistants will soon be booking tables… it’s not a myth and it’s not even the future. It’s already happening right now.”
Sustainability Beyond the Buzzword: Profit, Energy and Practical Change
Another panellist Malcolm Emery – MD of Lisburn-based Radius Energy – is focused on practical measures to make operations more sustainable through reducing energy costs.
“Don’t be sceptical,” he says. “There are things that can be done to be sustainable, both from a planet perspective and a sustainable financial perspective.
Sustainability is about more than going green.”
The food sector, he adds, is under tremendous pressure regarding energy and the cost of it whilst still trying to make a profit.
There are solutions, however, and one of the main myths that he keeps hearing from people is the sheer disbelief when presented with facts and figures on energy saving.
“They say, ‘I don’t believe what you are saying regarding energy efficiency’,” says Malcolm.With a wide range of contributors from tech-focused people like Eoghan Huston of Manna Drone to the more traditionally-rooted contributors such as Mick Kelly of GIY (Grow it Yourself), there should be plenty of lively discussion exchange of ideas.
Visit https://www.ifsa.eu.com/ for more information
